Learn how to make our sweet potato open sandwich yourself and WOW everyone at your next family gathering or in the lunch break at work!

Sweet potato open sandwich | Traditional danish open-face sandwich with rye bread

The open-faced sandwich is an old tradition in Denmark and the Nordic countries and as I (Charlotte) have Danish roots – this delicious tradition also has a special place in my heart.

However… I’m not afraid of coloring outside the box and adding a bit of everyday magic - even to the oldest traditions!

So I was delighted to try this delicious spin on the traditional open face sandwich that the lovely Hanne from our RICETERIA café in Denmark developed. 

The twist on the open sandwich recipe is of course the sweet potato which is not traditionally used in Danish cooking.

However the sweetheart of the sweet potato has snuck into my life and is now one of the regular tenants in my fridge and in my cooking.
And I’m very happy it has also snuck into this open face sandwich recipe!

So keep reading to learn how to make this sweet potato open sandwich yourself and WOW everyone at your next family gathering or in the lunch break at work!

What do you need for Hanne’s sweet potato open sandwich recipe?

As an open-faced sandwich is usually made for lunch time in Denmark, the sweet potato open sandwich is simple to make - either to take with you for lunch or to enjoy at home!
But our first rule here at RICE is.. There are no rules! So the open sandwich also makes a great idea for a healthy and delicious dinner recipe!

Ingredients you need

All you need to make 6 pieces of the sweet potato open sandwich is:

The open-face sandwich:

  • 6 slices of rye bread - open-face sandwiches are traditionally made on rye bread but alternatively you can use toasted sourdough bread if you can’t get your hands on rye bread.
  • 300 g grated sweet potatoes
  • 2 eggs
  • 2 tablespoons gluten free oats
  • 1/2 teaspoon of smoked paprika
  • Salt
  • Freshly ground pepper

Topping for the open sandwich:

  • 3 tablespoon of honey mustard
  • 6 small salad leaves
  • 6 green asparagus
  • Chives
  • Chili flakes
  • Sprouts

Delicious lemon/tumeric mayo:

  • 2 large spoonfuls of Hellmans mayo
  • Lemon grind from half a small lemon
  • Juice from 1/4 lemon
  • 1 spoonful of turmeric

How to make Hanne’s sweet potato open sandwich:

  1. Start by preheating the oven to 180 degrees celsius.
  2. Then peel, grate, and drain the sweet potato - press some juice out of it with your hands.
  3. After that you mix the sweet potato in a bowl together with the eggs, oats, salt, and pepper plus the smoked paprika.
  4. Form 6 flat patties of the sweet potato mix on a baking sheet (put greaseproof paper underneath).
  5. Bake the sweet potato patties in the oven for approximately 15 minutes and leave to cool.
  6. Grill the asparagus on a pan while you wait for the sweet potato patties to bake and cool.
  7. Then mix the lemon turmeric dressing together for the open face sandwich topping.

How to decorate the open sandwich:

After the sweet potato patties have been baked and cooled off we’re ready to decorate our delicious sweet potato open sandwiches!

Save on Pinterest!
Pinterest pin design with Sweet potato open face sandwich

To do so start by:

  • Spreading honey mustard on the rye bread.
  • Then add a salad leaf, a sweet potato patty, some lemon mayo and the grilled asparagus on top.
  • For extra flavor add the chives, chili flakes, and some sprouts to the open face sandwiches.
RICE TIP: If you’ve made more sweet potato patties than you’ll need you can easily keep them in the fridge for a few days and use them as a side dish or a small snack instead.

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